Courgette ‘Burger’

A veggie burger made for a glut

Growing up in the ‘80’s as a vegetarian meant being shipped off to school camp with ‘sosmix’ destined for dry crumbly burgers reminiscent of licking a forest floor, while my mates tucked into juicy hot dogs and bacon sandwiches. Thankfully no longer! While I am very much a carnivore these days, vegetarian meals are equally part of our diet and this recipe is a firm favourite. Endlessly versatile, juicy and packed full of flavour. 

Courgettes, tomatoes and sweetcorn make a blissful union, a tricolore of summer veg in a bun, what’s not to like. Each ingredient beings their own variety in texture and flavour as they are, only heightened by seasoning with almost anything that takes your fancy. Fresh chilli, any fresh herb, spice mixes or even some grated cheese. Experiment and get creative.


Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Patty Ingredients:
240g (drained weight) tin of chickpeas
1 medium courgette (+/- 180g)
1 beaten egg
4/6 sprigs fresh marjoram or thyme
1tbs breadcrumbs
Sea salt flakes
Fresh ground black pepper

Salsa Ingredients:
1 ear of corn
1 beefsteak tomato
Rapeseed oil
Apple cider vinegar
Fennel tops
Fresh marjoram
Sea salt flakes
Fresh ground black pepper
Honey

1. Drain and rinse the chickpeas before coarsely grinding in a food processor. Then mix in a bowl with the egg and breadcrumbs. 

2. Grate the courgette into the mix along with the picked herbs and season to taste. Add any other seasonings at this stage such as fresh chilli or some toasted cumin seeds for example. 

3. Divide the mixture into four and bring together by hand, slightly squishing into balls then flattening into patties. Leave for a few minutes to give the breadcrumbs time to soak up the egg.

4. For the salsa begin by cooking the corn, I prefer to do this over hot coals to give a smoky flavour, but simply simmering in salted water is just as tasty. Shuck the corn into a mixing bowl. Chop the tomato and pick the herbs into the bowl as well. 

5. Add just enough oil to liberally coat all the ingredients then half as much vinegar. Season with a drizzle of honey, salt and pepper. 

6. To cook the burger simply heat a frying pan with a little oil and cook each patty for three minutes either side over a medium to high heat. Get a little colour but take care not to burn. Once they are all cooked and while the pan is still hot, toast some buns before assembling the burger.

Serve with a smoked garlic mayonnaise and cheese. Sides are everything with a burger, try these; a crunchy slaw, fresh salad or some chunky oven chips.

Chef Notes:
1. The patties are a little crumbly so try to limit how many times they are flipped and resist the temptation to move them while they are cooking.
2. The salsa is very versatile so experiment with other seasonings such as fennel seeds, spring onions or chopped fresh chilli.
Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer